Description
This hearty Jambalaya Soup recipe combines tender chicken, smoky andouille sausage, and a medley of vegetables simmered in a flavorful broth with Cajun spices, long-grain rice, and fire-roasted tomatoes for a comforting and spicy Louisiana-inspired dish perfect for any occasion.
Ingredients
Scale
Meat
- 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- Chopped green onion, for garnish
- Chopped parsley, for garnish
Spices and Seasonings
- 1 tablespoon Cajun seasonings or more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 dried bay leaves
- Red chili flakes, for garnish
- Hot sauce, for serving
Others
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice, rinsed and drained (use 1 cup for soupier consistency)
- 6 cups chicken broth
- 28 ounces fire roasted diced tomatoes
Instructions
- Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sliced andouille sausage. Cook for 3-4 minutes, stirring occasionally, until the meat is browned and mostly cooked through.
- Sauté the Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic: Stir in the chopped garlic and cook for 1 minute, allowing the garlic to bloom and release its aroma.
- Season: Add the Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Stir well and cook for 30 seconds to allow the spices to bloom and infuse their flavors.
- Add Rice and Liquids: Pour in the rinsed rice, chicken broth, and fire-roasted diced tomatoes. Add a little hot sauce here if desired for extra heat. Place the bay leaves on top.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is fully cooked and tender to your liking.
- Finish and Serve: Remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onion, parsley, and red chili flakes. Serve with additional hot sauce on the side for those who want more spice.
Notes
- For a soupier texture, reduce rice to 1 cup.
- Feel free to adjust Cajun seasoning and hot sauce to taste for preferred spice level.
- Andouille sausage can be substituted with smoked sausage or chorizo if unavailable.
- Rinsing rice removes excess starch and prevents the soup from becoming too thick or gummy.
- This recipe can be made in advance and reheated; the flavors improve after resting.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
